Banana Chocolate Chip Cookies

bananacookies1You should probably make these if you:

  • Have a couple mushy old bananas
  • Don’t feel like eating/making/washing the pan for a loaf banana bread
  • Want a sweet little goodie that’s easy to make
  • Are a monkey with access to a kitchen

What a pleasant surprise this recipe was! The resulting cookies taste like mini chocolate chip banana bread, and don’t have that wet, grainy texture that some other paleo banana/almond flour baked goods end up having. They obviously contain “paleoish” chocolate chips, but if you’re being strict you could replace them with walnuts or pecans and I bet they’d still be tasty. I haven’t tried that, so you can be a recipe pioneer on your own, you adventurous soul, you!

Banana Chocolate Chip Cookies
Modified from: http://cavegirlinthecity.com/banana-chip-splatter-cookies/
Makes 18 small cookies

Ingredients

  • 1 1/2 cups almond flour (I like Honeyville or Bob’s Red Mill brands)
  • 1/2 cup shredded, unsweetened coconut
  • 1/4 tsp cinnamon
  • 1/2 tsp of baking powder
  • 2 overripe bananas
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup Enjoy Life chocolate chips OR chopped up super dark (85%) chocolate without dairy or soy

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat (or grease it with coconut oil).
  2. In a large mixing bowl, mash bananas (I use a whisk to smash/stir). Mix in the egg and vanilla and whisk until any remaining chunks of banana are very small.
  3. Add the almond flour, shredded coconut, cinnamon, and baking powder. Mix to combine. (Note: The dough will be pretty wet, but if it’s looking so soupy that it would spread into a puddle on a baking sheet, add a bit more almond flour until it’s thick enough that it doesn’t spread.)
  4. Form about 2 tablespoons of dough at a time into small mounds on the baking sheet – it will be a bit too wet to form into balls like normal chocolate chip cookies.
  5. Bake for 20 minutes or until golden brown.
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